Simple lightly salted cucumbers
10 servings
20 minutes
Simple lightly salted cucumbers are a true embodiment of Russian cuisine, where freshness and simplicity combine with rich flavor. This recipe has roots in ancient traditions when cucumbers were prepared quickly using minimal ingredients. Lightly salted cucumbers have a crunchy texture, a bright aroma of garlic and dill, while the slight sweetness and spiciness of pepper enhance their natural taste. They are perfect as a standalone snack, complementing meat and fish dishes, or as a refreshing addition to a summer table. The quick preparation makes this recipe indispensable for those who value naturalness and flavor richness without the long wait for traditional pickling.
1
Prepare all the ingredients.
2
Wash the cucumbers well and cut off the ends. To make the pickled cucumbers prepare faster, they can be cut in half lengthwise.
- Cucumbers: 1 kg
3
To make cucumbers especially crunchy, they can be soaked in cold water for an hour.
- Cucumbers: 1 kg
4
Chop garlic and dill coarsely.
- Garlic: 4 cloves
- Dill: 50 g
5
Pour water into a saucepan, add garlic, dill, pepper, salt, and sugar.
- Garlic: 4 cloves
- Dill: 50 g
- Allspice peas: 5 piece
- Salt: 2 tablespoons
- Sugar: 1 teaspoon
- Water: 1 l
6
Bring the mixture to a boil, remove from heat, and let it cool slightly.
7
Put the cucumbers in a pot or jar.
- Cucumbers: 1 kg
8
Fill with brine.
- Water: 1 l
9
Cover the cucumbers with a plate and place a weight on top.
10
Let the cucumbers sit at room temperature for 1-2 hours, then put them in the refrigerator for a day.
11
Ready lightly salted cucumbers can be transferred to an airtight container.